FoodNet

The school cookery book

1881

Page 11

Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Colds and Influenza. Avoid much solid food. Take soft food such as bread and milk, milk puddings, and soups, also warm drinks to produce perspiration, as gruel, oatmeal drink, tea, (not coffee as it checks perspiration). Beef Tea is of much value during most severe illnesses, as patients can often take it when nothing else is acceptable. It is however not sufficient alone to sustain strength for any length of time ; it is only one part of meat, and unless the fibre of meat (or some other flesh-forming food corresponding to meat) and warmth-giving food are given soon, the patient ADAPTATION OF FOOD. 27 will suffer from partial starvation. The same remarks apply to ox or calfs’ feet jelly. Tea is useful in a sick room when properly made and used, and is preferable to coffee. It should never be given in the evening or at night, as it pre- vents sleep, but a cup of tea early in the morning is generally most refreshing to a restless or suffering person. For recipe see page 136. The following books are recommended to students who desire to study the science of food further. Personal Care of Health, E. A. Parkes, M.D., F.R. S., is., Society for Promoting Christian Knowledge. Animal Physiology, J. G. M ‘Kendrick, M.D., F.R.S.E., is. 6d., W. and R. Chambers. Manual of Physiology, W. B. Carpenter, M.D., 12s. 6d., J. and A. Churchill. Practical Physiology, E. Lankester, M.D., LL.D., F. R.S., 4s. , Hardwicke and Bogue. Physiology of Common Life, G. H. Lewes, 12s., Wm. Black- wood and Sons. Treatise on Food and Dietetics, F. W. Pavy, M.D., F.R. S., 15s., Simpkin, Marshall and Co. Lectures on Food, H. Letheby, M.B., M.A., 6s., Bailliere, Tindall and Cox. Food, A. H. Church, M.A., Oxon., 3s., Chapman and Hall. Practical Dietary, E. Smith, M.D., LL.B., F.R.S., 3s. 6d., Walton and Maberly. Manual of Diet in Health and Disease, T. King Chambers, 10s. 6d., Smith, Elder and Co. Human Health, Robley Dunglison, M.D., 14s., Lea and I Blanchard. Chemistry of Common Life, J. F. W. Johnston, M.A., ns. 6d., Wm. Blackwood and Sons. The Management of Infancy, Andrew Combe, M.D., 2s. 6d., Maclachlan and Stewart. 28 WEIGHTS AND MEASURES. PART II. PRACTICAL. I.— TABLES OF IMPERIAL WEIGHTS AND MEASURES.1 AVOIRDUPOIS WEIGHT. Used for weighing all articles except gold, silver, etc. 1 6 Drams (dr.) make i ounce (oz.) 16 Ounces... i pound (lb.) 28 Pounds 1 quarter (qr.) 4 Quarters ,, I hundredweight (cwt). 20 Hundredweights ,, 1 ton. It is useful to remember that — 14 Pounds make 1 stone. 8 Stones 1 hundredweight. 1 12 Pounds ,, 1 hundredweight. LIQUID MEASURE OF CAPACITY. Used for measuring water, milk, etc. 4 Gills make 1 pint (pt.). 2 Pints 1 quart (qt.). 4 Quarts ,, 1 gallon (gal.). DRY MEASURE OF CAPACITY. Used for measuring grain, seeds, flour, etc. 2 Gallons make 1 peck (pk. ). 4 Pecks ,, 1 bushel (bush.). 8 Bushels... ,, 1 quarter ( 1 qr. ) 1 By the Weights and Measures Act of 1878, which came into operation January 1st, 1879, it is declared that no person is allowed to sell by any denomination of weight or measure other than one of the imperial weights or measures. “No local or customary meas- ure, nor the use of the heaped measure, shall be lawful." HOW TO CHOOSE MEAT. 29 HOMELY MEASURES. 2 Tea spoonfuls make 1 dessert spoonful. 2 Dessert spoonfuls >> 1 table spoon u . 1 Heaped table spoonful of solids is about I oz.